Ingredients:

• 1 can (15-1/4 oz.) DEL MONTE® Pineapple Chunks In Its Own Juice
• 3 Tbsp. oil
• 3 Tbsp. white wine vinegar
• 2 tsp. Dijon mustard
• 1 pkg. (12 oz.) frozen peeled, deveined shrimp, thawed
• 1 can (15-1/4 oz.) DEL MONTE® whole kernel Golden Sweet Corn, drained

Directions:

1. Drain pineapple, reserving 3 Tbsp. juice; set fruit aside.
2. Combine reserved juice, 2 Tbsp. oil, vinegar and mustard.
3. Cook shrimp in remaining oil in large skillet, 2 to 3 minutes or until opaque. Season to taste with salt and pepper, if desired. Toss shrimp, pineapple and corn with dressing in bowl. Serve over bed of lettuce, if desired.

Get Creative

For a zestier salad, try adding a dash of cayenne to the dressing. Or for variety, try other Del Monte vegetables, such as Whole Kernel White Corn or Fiesta Corn.